INSPECTION REPORT Health Protection JSAS-BHMR7P

PREMISES NAME Umi Sushi Express (Metropolis)		Tel: (604) 568-9228 Fax:
PREMISES ADDRESS 1156 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 5, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) John Lam		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-BHESAB of Oct-29-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 5 Wiping rags in use on work surfaces without any detectable sanitizer residual. 2 compartment sink not correctly set-up for manual dishwashing. Staff attempted to fill sanitizer compartment while sink was soiled with food debris. Dishes set on drain board had no trace of sanitzer residual. 3 sanitizer spray bottles not functional. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). 2 compartment sink is to be correctly set-up before conducting manual dishwashing. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes in sanitizer solution, 100 ppm chlorine, 4)allow surface or item to air dry before next use. Replace sanitizer spray bottles and fill them with 100 ppm chlorine solution.

Comments

Clean dishware stored safely in a sanitary manner on wire shelving above 2 compartment dishwashing sinks. All wiping rags in use stored in 100 ppm chlorine sanitizer solution. All new sanitizer spray bottles functional and filled with sanitizer solution. 2 compartment sink set-up for dishwashing, sanitizing compartment filled with 100 ppm chlorine sanitizer. Food no longer stored on the floor or on grease trap. Ice scoop stored in a sanitary manner outside ice machine. kitchen undercounter freezer -6 C Hot water supply restored to food preparation sink. Styrofoam panel and melted plastic strainer discarded. pH strips provided to test pH of sushi rice batches, ensure rice has pH 4.2 or lower.